Yeast and its derivatives as ingredients in the food industry

Autores
Otero, Miguel A.; Guerrero, Isabel; Wagner, Jorge Ricardo; Cabello, Agustín J.; Sceni, Paula; García, Roxana; Soriano, Jorge; Tomasini, Araceli; Saura, Gustavo; Almazán, Oscar
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the last 200 years, and still today, yeast is well known for its application in brewing, alcohol fermentation and wine and bread making. They are an endless source of new food ingredients and additives with excellent functional and nutritional properties, now through the use of innovative elaboration and fractionation techniques that come mainly from biotechnology. The book reviewed here contains fourteen chapters in 246 pages that deal with yeasts employed as food ingredients and their potential as Nutraceutics. It compiles the expertise of three Latin American institutionsthat have given priority to the generation of basic knowledge on yeast and set the grounds for the development of new technologies based on these microorganisms. This is a sample of the alternatives offered by yeast in the fields of food science and technology.
Fil: Otero, Miguel A.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Guerrero, Isabel. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cabello, Agustín J.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Sceni, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: García, Roxana. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Soriano, Jorge. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Tomasini, Araceli. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Saura, Gustavo. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Almazán, Oscar. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Materia
Yeast
derivatives
ingredients
food industry.
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/192461
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Yeast and its derivatives as ingredients in the food industryOtero, Miguel A.Guerrero, IsabelWagner, Jorge RicardoCabello, Agustín J.Sceni, PaulaGarcía, RoxanaSoriano, JorgeTomasini, AraceliSaura, GustavoAlmazán, OscarYeastderivativesingredientsfood industry.https://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2In the last 200 years, and still today, yeast is well known for its application in brewing, alcohol fermentation and wine and bread making. They are an endless source of new food ingredients and additives with excellent functional and nutritional properties, now through the use of innovative elaboration and fractionation techniques that come mainly from biotechnology. The book reviewed here contains fourteen chapters in 246 pages that deal with yeasts employed as food ingredients and their potential as Nutraceutics. It compiles the expertise of three Latin American institutionsthat have given priority to the generation of basic knowledge on yeast and set the grounds for the development of new technologies based on these microorganisms. This is a sample of the alternatives offered by yeast in the fields of food science and technology.Fil: Otero, Miguel A.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; CubaFil: Guerrero, Isabel. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cabello, Agustín J.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; CubaFil: Sceni, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: García, Roxana. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; CubaFil: Soriano, Jorge. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Tomasini, Araceli. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Saura, Gustavo. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; CubaFil: Almazán, Oscar. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; CubaElfo Scientiae2011-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/192461Otero, Miguel A.; Guerrero, Isabel; Wagner, Jorge Ricardo; Cabello, Agustín J.; Sceni, Paula; et al.; Yeast and its derivatives as ingredients in the food industry; Elfo Scientiae; Biotecnología Aplicada; 28; 3-2011; 272-2751027-2852CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://scielo.sld.cu/scielo.php?pid=S1027-28522011000400010&script=sci_abstract&tlng=eninfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:38:35Zoai:ri.conicet.gov.ar:11336/192461instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:38:35.404CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Yeast and its derivatives as ingredients in the food industry
title Yeast and its derivatives as ingredients in the food industry
spellingShingle Yeast and its derivatives as ingredients in the food industry
Otero, Miguel A.
Yeast
derivatives
ingredients
food industry.
title_short Yeast and its derivatives as ingredients in the food industry
title_full Yeast and its derivatives as ingredients in the food industry
title_fullStr Yeast and its derivatives as ingredients in the food industry
title_full_unstemmed Yeast and its derivatives as ingredients in the food industry
title_sort Yeast and its derivatives as ingredients in the food industry
dc.creator.none.fl_str_mv Otero, Miguel A.
Guerrero, Isabel
Wagner, Jorge Ricardo
Cabello, Agustín J.
Sceni, Paula
García, Roxana
Soriano, Jorge
Tomasini, Araceli
Saura, Gustavo
Almazán, Oscar
author Otero, Miguel A.
author_facet Otero, Miguel A.
Guerrero, Isabel
Wagner, Jorge Ricardo
Cabello, Agustín J.
Sceni, Paula
García, Roxana
Soriano, Jorge
Tomasini, Araceli
Saura, Gustavo
Almazán, Oscar
author_role author
author2 Guerrero, Isabel
Wagner, Jorge Ricardo
Cabello, Agustín J.
Sceni, Paula
García, Roxana
Soriano, Jorge
Tomasini, Araceli
Saura, Gustavo
Almazán, Oscar
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Yeast
derivatives
ingredients
food industry.
topic Yeast
derivatives
ingredients
food industry.
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the last 200 years, and still today, yeast is well known for its application in brewing, alcohol fermentation and wine and bread making. They are an endless source of new food ingredients and additives with excellent functional and nutritional properties, now through the use of innovative elaboration and fractionation techniques that come mainly from biotechnology. The book reviewed here contains fourteen chapters in 246 pages that deal with yeasts employed as food ingredients and their potential as Nutraceutics. It compiles the expertise of three Latin American institutionsthat have given priority to the generation of basic knowledge on yeast and set the grounds for the development of new technologies based on these microorganisms. This is a sample of the alternatives offered by yeast in the fields of food science and technology.
Fil: Otero, Miguel A.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Guerrero, Isabel. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cabello, Agustín J.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Sceni, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: García, Roxana. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Soriano, Jorge. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Tomasini, Araceli. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Saura, Gustavo. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Almazán, Oscar. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
description In the last 200 years, and still today, yeast is well known for its application in brewing, alcohol fermentation and wine and bread making. They are an endless source of new food ingredients and additives with excellent functional and nutritional properties, now through the use of innovative elaboration and fractionation techniques that come mainly from biotechnology. The book reviewed here contains fourteen chapters in 246 pages that deal with yeasts employed as food ingredients and their potential as Nutraceutics. It compiles the expertise of three Latin American institutionsthat have given priority to the generation of basic knowledge on yeast and set the grounds for the development of new technologies based on these microorganisms. This is a sample of the alternatives offered by yeast in the fields of food science and technology.
publishDate 2011
dc.date.none.fl_str_mv 2011-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/192461
Otero, Miguel A.; Guerrero, Isabel; Wagner, Jorge Ricardo; Cabello, Agustín J.; Sceni, Paula; et al.; Yeast and its derivatives as ingredients in the food industry; Elfo Scientiae; Biotecnología Aplicada; 28; 3-2011; 272-275
1027-2852
CONICET Digital
CONICET
url http://hdl.handle.net/11336/192461
identifier_str_mv Otero, Miguel A.; Guerrero, Isabel; Wagner, Jorge Ricardo; Cabello, Agustín J.; Sceni, Paula; et al.; Yeast and its derivatives as ingredients in the food industry; Elfo Scientiae; Biotecnología Aplicada; 28; 3-2011; 272-275
1027-2852
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://scielo.sld.cu/scielo.php?pid=S1027-28522011000400010&script=sci_abstract&tlng=en
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elfo Scientiae
publisher.none.fl_str_mv Elfo Scientiae
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614409230483456
score 13.070432

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